Almond-&-Lemon-Crusted Fish with Spinach

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Almond-&-Lemon-Crusted Fish with Spinach

Almond-&-Lemon-Crusted Fish with Spinach

Ingredients

  • Zest and juice of 1 lemon, divided
  • 1/2 cup sliced almonds, coarsely chopped
  • 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • 1 1/4 pounds cod or halibut, cut into 4 portions
  • 4 teaspoons Dijon mustard
  • 2 cloves garlic, slivered
  • 1 pound baby spinach
  • Lemon wedges for garnish

Directions

  1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
  2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl.
  3. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
  4. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
  5. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat.
  6. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds.
  7. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes.
  8. Cover to keep warm. Serve the fish with the spinach and lemon wedges

Note

The spinach turns a little yellowy because it’s cooked with the acidic lemon juice, but it doesn’t hurt the flavor.

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